Aromas and flavours

• The sum of volatile substances, which are released by inhaling through the nose as well as by chewing through warmth and mechanical processing in the mouth (faucal-nasal connection) and received via the olfactory epithelium.
• Flavour: Each of the gustatory cells located in the taste buds on the tongue is specialized in one of the five tastes (sweet, sour, bitter, salty and umami). Flavours are substances, which are perceived and classified as a specific taste through the combination of their chemical stimuli. หรือ flavouring substance
• Bouquet: Totality of the aromas and flavours contained in a feedstuff which interact with the physical properties of the nutrition to form an overall impression.
• Note: Classification of the perception of a flavour profile (e.g. fruity, spicy, flowery etc.)

Definition Sensory perception

• Smell: The perception of even the smallest quantities of volatile chemical substances, which have passed into the gas phase, occurs among vertebrates via the olfactory epithelium of the nose due to the contact of these substances via the sensory cells. The sensory stimuli are forwarded to the olfactory region of the brain and processed to an olfactory impression. à volatile substances, gaseous
• Taste: Taste is a sensation caused by macroscopic chemical substances coming into contact with the receptor cells of the tongue, palate and fauces. Each of the gustatory cells located in the taste buds on the tongue is specialized in one of the five tastes (sweet, sour, bitter, salty and umami). The taste of a feedstuff supplies important information to mammals and birds via the composition (e.g. edible, inedible, poisonous, energy value etc.). à non-volatile substances, soluble in water, oil or saliva
• Tactile perception: The overall impression of a feedstuff is not only influenced by taste and smell, but also by its physical properties and the associated mechanical sensations.

Aroma as a source of information

• As with us humans, the sensory control of the nutrition to be ingested plays a major role for our livestock in order to identify and judge the quality.
• The aroma of a feedstuff contains a multitude of information for its identification by the animal. This enables the animal to differentiate between e.g. edible and inedible plants, high-energy or foul feedstuffs.
• The aroma of a feedstuff is decisive for its acceptance by the animal.
• Each type of animal has different preferences.